Barbequed Pineapple Ice Cream

About Barbequed Pineapple Ice Cream

Ingredients

• Pineapple, chopped 1 cup
• Medium pineapple, halved 1
• Milk 1 cup
• Fresh cream 1 cup
• Sugar 3 tbsps
• Fresh basil leaves to garnish

How to Make Barbequed Pineapple Ice Cream (Stepwise Photos)

Method

1. Put milk, cream and sugar into an ice cream machine.
2. Take pineapple pieces in a bowl, give them a smoky flavour with a smoking gun. Cover the bowl for a while.
3. Put pineapple pieces into the ice cream machine and process for approximately 30 minutes.
4. Take half pineapple, scoop out its flesh and shape it into a boat.
5. Take 3 scoops of ice-cream and place it in the boat, garnish with basil leaves and serve immediately.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps